﻿16 



BULLETIN 1138, U. S. DEPARTMENT OF AGRICULTURE. 





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Fig. 1,5.— Dried hog muscle; changes in weights of pigeons fed. 



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Fig. 16.— Dried hog muscle; changes in weights of pigeons fed. 



RESULTS WITH UNCOOKED CURED, AND SMOKED MUSCLE. 



Since most hams are not sold fresh, but are cured and smoked and 

 sold as smoked hams, a feeding test was carried on with this class of 

 hams in order to ascertain the effect of curing and smoking upon the 

 antineuritic value of the product. Pens 27 and 28 were fed rations 

 containing 15 and 25 per cent of muscle from two mild-cured smoked 

 hams. Each and every bird in the two pens was in fine condition 

 at the close of the test and had gained in weight; the gain for pen 27 

 was 6.3 per cent; that for pen 28 was 9.7 per cent. By referring to 

 Table 6, pens 23 and 24, and to Table 7, pens 27 and 28, it will be 

 noted that the antineuritic properties of the muscle from the fresh 

 hams are very similar to those of the smoked hams. The birds 

 getting the fresh-ham muscle made rather larger gains in weight, 

 which indicates a slight advantage for the fresh hams. 



Pens 29 and 30 were fed rations containing 15 and 25 per cent of 

 muscle from hog tongues. The lot of muscle used represents approxi- 

 mately 50 hogs. One bird was removed from pen 29 early m the 

 test on account of an injury to its neck; the three other birds were 

 in good condition at the close of the test. The pen suffered a loss 

 of 4.7 per cent in weight. The birds in pen 30 were all in fine con- 

 dition at the close of the test and the average gain in weight was 

 9.6 per cent. 



The results of this series are seen in Table 7, and the change in 

 weights of the pigeons in pens 27 to 30, inclusive, is shown in Figures 

 17 and 18. 



